The Culinary Blogosphere (notice n° 548425)

détails MARC
000 -LEADER
fixed length control field 01544cam a2200157 4500500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250121115229.0
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title fre
042 ## - AUTHENTICATION CODE
Authentication code dc
100 10 - MAIN ENTRY--PERSONAL NAME
Personal name Naulin, Sidonie
Relator term author
245 00 - TITLE STATEMENT
Title The Culinary Blogosphere
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Date of publication, distribution, etc. 2014.<br/>
500 ## - GENERAL NOTE
General note 53
520 ## - SUMMARY, ETC.
Summary, etc. While culinary bloggers’ main activity consists in publishing recipes, they do also publish reviews on food or kitchen apparatus. In so doing, they become prescribers. This prescribing role is clearly demonstrated by the interest that public relations agencies, the agri-food industry and the manufacturers of kitchen apparatus show in these bloggers, whom they approach to review their products. Who do the Internet users who follow the bloggers’ prescriptions trust? A quantitative survey on 621 French culinary bloggers highlights the characteristics of the bloggers’ relation to the commodification of reviewing. The culinary blogosphere seems to be structured according to the intensity of bloggers’ practices, their audience ratings and their relationship with brands. The bloggers’ ability to produce reviews that have impact largely depends on their activity and their audience levels, as well as the “quality” of their audience. Audience leads to quantitatively and qualitatively different partnerships, depending on whether they consist only of peers or of a broader public.
786 0# - DATA SOURCE ENTRY
Note Réseaux | o 183 | 1 | 2014-04-01 | p. 31-62 | 0751-7971
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://shs.cairn.info/journal-reseaux-2014-1-page-31?lang=en&redirect-ssocas=7080">https://shs.cairn.info/journal-reseaux-2014-1-page-31?lang=en&redirect-ssocas=7080</a>

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